Christmas cookies
Berliners with cinnamon filling
Christmas cookies: donuts with cinnamon filling
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A Christmas pastry that should not be missing: Berliners are not only an absolute treat on New Year’s Eve. The fat pastry sweetens every coffee table even on the holidays. With a creamy cinnamon filling, they become a Christmas pastry highlight.
Berliners with a creamy cinnamon filling are a delicious change from Christmas baking, especially during the Advent season. Instead of jam or marmalade, the juicy donuts are filled with a creamy cinnamon cream and then rolled in cinnamon-sugar.
Whether served with a scoop of vanilla ice cream or with a warm apple compote: Berliners are an absolute must on the coffee table in the cold season and will be a delicious surprise for your guests thanks to the unusual filling.
Christmas cookies: ingredients for donuts with cinnamon filling
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For the yeast dough:
- 1 cube of yeast
- 35 grams of sugar
- 20ml of water
- 250ml milk
- 1 egg
- 1 tsp vanilla extract
- 450 grams of flour
- 1 tsp salt
- 50 g soft butter
- plus frying fat for frying
For the cinnamon cream:
- 200 ml cream
- 30 grams of brown sugar
- 1 tsp cinnamon
- 100 grams of mascarpone
- 100 g sugar + 2 teaspoons cinnamon for rolling
Berliners with cinnamon filling: the preparation
- Put the yeast together with the sugar and water in a mixing bowl and stir briefly. Add the remaining ingredients to the yeast mixture. Attention: Only add the salt after the flour so that it does not come into direct contact with the yeast. Knead the dough vigorously for at least 10 minutes. If it is too sticky, add a little more flour (approx. 30-50 g)
- Shape the dough into a ball and place in a greased bowl, covered, in a warm place and leave to rise for 1 hour.
- In the meantime prepare the cream.
- To do this, whip the cream with a hand mixer or in a food processor until stiff. Drizzle in the brown sugar.
- Fold the cinnamon into the cream. Put the cinnamon cream with the mascarpone in a bowl and mix carefully.
- Roll out the dough on a floured work surface to about 8mm thick. Then cut out with a small glass or a round cookie cutter.
- Heat the frying fat in a fryer or a large pot to 170 °C. You can use a wooden skewer to check if the fat is hot enough. As soon as small bubbles rise on the wooden stick, it is ideal.
- Fry the donuts for 3-4 minutes on each side. Put a maximum of three Berliners in the fat at the same time, as they will still rise.
- Take the Berliners out of the fat bath, let them drain briefly on kitchen paper and then roll them in cinnamon-sugar.
- Put the cinnamon cream in a piping bag and pipe it into the cooled donuts.